Onion Pups

Introduce

Chef :

Maggie Conlon Martin

Onion Pups

I love homemade onion rings, but I get a bit impatient battering and frying one ring at a time, especially when I'm craving a late-night snack. Knew there had to be a solution, so I developed this recipe. If you're making a lot of these for later consumption, prepare the pups (don't fry), place in a single layer on a cookie sheet, cover tightly with plastic wrap, and flash freeze the uncooked dough balls. Then vacuum seal and keep in the freezer. They go right from the freezer to the deep fryer. Frozen Onion Pup balls was what my daughter requested for a gift! :-)

Ingredient

1/2 cup

all-purpose flour

1/4 cup

yellow cornmeal

1 tsp

salt

1/8

teaspoon each of onion powder, garlic powder, and cayenne pepper

4 oz

Fontina cheese, grated

medium onion, finely grated with food processor, with onion's juices

1 tbsp

beer (or milk works)

2 large

eggs , lightly beaten

3/4 cup

panko bread crumbs (for dredge)

peanut oil (for deep frying)

Favorite dipping sauce(s)

Cooking instructions

* Step 1

In a medium bowl, combine all of the pups ingredients and stir well. The dough will be kind of sticky.

* Step 2

Form into balls with a small cookie dough scoop, roll in panko bread crumbs to coat completely, and set on plate. Chill in fridge for 20 min. or flash freeze for later cooking.

* Step 3

When all pups have been formed, deep fry at 320°F for 7-1/2 minutes until golden brown.

* Step 4

Drain on paper towels and serve warm with your favorite dipping sauce. I like best dipped in ranch dressing!

* Step 5

I make triple batches at a time and, before frying, I spread them out on a cookie sheet and freeze. When solid, after about 2 hours in the freezer, I vacuum seal them with my Food Saver and store in the freezer for late-night cravings. No need to thaw before deep frying.